Spicy Chickpea Stew
Recipe type: Entree
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
A spicy, hearty stew to keep you warm on a chilly fall day! Low in fat and high in protein, this stew is perfect to make ahead for an easy lunch or dinner. Serve with pita bread or rice.
  • 2 tablespoon olive oil
  • 5 cloves garlic
  • 1 red onion
  • 1 roasted red pepper
  • 1 tablespoon cumin
  • 3 teaspoons za'atar
  • 1 teaspoon red pepper flakes (optional)
  • 1 teaspoon paprika
  • 2 tablespoons tomato paste
  • 3 cups water
  • 2 15 oz cans of chickpeas, drained and rinsed
  • 2 bay leaves
  • salt and black pepper to taste
  • Garnish: pita bread, vegan yogurt, Italian parsley, and fresh cherry tomatoes
  1. Heat the olive oil in a heavy bottomed stock pot. Add the garlic and onions to a the pot and sauté until translucent. Add the roasted red pepper and sauté 2-3 more minutes. Add the chickpeas and sauté until just they start turning golden. Add the cumin, za'atar, red pepper flakes, paprika and tomato paste. Sauté for 2-3 more minutes to allow the spices to open up. Add the water and bay leaves. Stir well. Turn up the heat and bring to a boil. Turn the heat down and simmer for about 30 minutes. Season to taste with sea salt and black pepper. If desired mash some of the chickpeas with a potato masher to thicken up the stew.
  2. Serve with pita bread, vegan yogurt, Italian parsley and fresh cherry tomato
Recipe by Plant Craft at https://www.rachelcarr.com/spicy-chickpea-stew/